Converting Sdhc To Sd

The revolution of women

Se rivoluzione del pensiero deve essere (e speriamo davvero che lo sia!) non c'è dubbio che la promuoveranno le donne.
Già lo stanno facendo, already growing beyond all expectations and Italy, we are sure that the wave, like a stream that never stops, goes to many other countries, crushed and dehydrated. In need of fresh air, with clear, fresh and sweet water.

HERE the Standing Committee for the revolution of women.

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leaves Stuffed cabbage and stewed

Here is a recipe for groped to win the beautiful cast iron pot of Le Creuset that Sigrid of Brussels sprouts put at stake for the best recipe for stews of various types. The Le Creuset pot, enameled red, I want, I want, I want! I did not go to see the recipes of others to avoid disconsolate before to participate but it is disheartening to see that there are already more than 400 recipes, including finding the winner. Of course, the stews are not part of the family recipes. We prepare only boiled. The boiled meats. The only dish that requires hours of cooking. So what? Steal the recipe from another family! I immediately came to mind a dish that was made at the home of family friends. He was one of the best friends of my father and she was his wife. But the cook of this story was her mother, who is Jewish. The dish is a Jewish recipes: Stewed cabbage leaves stuffed with beef. Mouth-watering! A dish that I tie a lot of my childhood friends because we went from virtually every weekend and I was so fond of these parcels were often find them to me. Died aged mother the recipe died with her (the daughter, the friend of mine, do not think it ever came into the kitchen!). I asked my mother if she ever pinned the recipe but unfortunately not. Fortunately I found the recipe here (and the taste seems almost the same. The result was not quite the same but it was enough to make me move a little 'thinking back to my afternoons happily solitary in their beautiful garden in search of keys to find secret walls (the reading of "secret garden" I had hoped that I could find a garden of my own). The recipe is very easy but you have to have some 'time available.
Shows, for convenience, the recipe copied para para (4 servings).

and Stuffed Cabbage Stew
cabbage (copper or polished, you decide) 1
ground beef not too skinny 400 gr
egg 1
breadcrumbs about 2 tablespoons
cloves garlic 1 or 2
cumin 1 pinch
chives (in my jar is growing ... I had to use kitchen twine)
shallots 3 (or 1 onion)
peeled tomatoes 1
oil 4 tablespoons
broth (I prepared a vegetable broth)
salt
pepper


Blanch the cabbage leaves. flattening Spread on cutting board and cut the hard part of the midrib. In a bowl, prepare the filling by mixing the ground meat, egg, salt, pepper, cumin, clove of garlic, peeled and crushed the bread crumbs. Spread mixture onto the leaves of a dumpling and a recap package , turning first to the interior side edges of the leaf and then roll it. Tie each package with a chive. In a not too deep saucepan, heat oil, add chopped onion or shallots and lay the dumplings. Brown and brown. Add the tomatoes cover and cook slowly for about an hour, basting with broth as needed. Remove the lid and eat the sauce until it will be very limited . Place the rolls in a serving dish sprinkle with sauce and serve immediately.

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Oriental Meatballs with lemon and orange citrus

Another recipe with citrus. But this time it is salty. Meatballs. But not the usual meatballs with lemon. All those we know and are typical meatballs that my mother and my grandmother can do divinely. They can be cooked or baked in a pan, you decide! Attention to the mix: it happened to me several times to eat meatballs dry and hard. And it's a bad experience. Do not do it. The secret is bread soaked and wrung out. Abundant.
Given the enormous amount of hard bread, accumulated during the week I decided to make meatballs for not having to throw. The meatballs were one of the typical recipes of my childhood Sunday because on Sundays, of course, we had dry bread at home is not used during the week. And no one dared throw. In preparing for winter and summer meatballs prepared panzanella. Over the years my palate has seen more and more new flavors (mine have always been great travelers and curious, and whatever the goal, the food was always the center of our experiences). During trips to Turkey and Morocco or India, I realized that minced meat (kofta & Co.) was always full of scents and aromas. Riucii to identify the cinnamon, cumin, and turmeric (color is unmistakable). The rest remained a mystery. I decided to interpret the homegrown meatballs with lemon and add spices. You can decide whether to eat them as a second, as an appetizer or as a snack for a drink. I must say that when I organize cocktails are always one of the most successful dishes! Also accompany them to a simple yogurt sauce seasoned with olive oil and salt and flavored as you like, be great!
doses of spices are very arbitrary: add or decrease (or eliminate) the spices to your taste. One rule: no exaggerated, otherwise the meat will no longer feel!

Oriental Meatballs with lemon and orange
for 4 / 6 people as a main course
ground beef (I use half beef and half pork) 6 00 gr.
dry bread not in gr I know. about the same amount of 2 rosettes
eggs 2
Parmesan 50-80 gr
2 cloves garlic ;
lemon 1
orange 1
3 cm ginger root
cinnamon 1 / 2 tsp
cumin 1 teaspoon
turmeric 1 teaspoon
sweet paprika 1 teaspoon
(alternatively used raz-el- ranout)
1 sprig parsley
salt
tangerine or orange powder (optional)


Mettere il pane secco in ammollo nell'acqua. Strizzare bene con le mani e mischiare con la carne macinata. Grattare la scorza del limone e di mezza arancia, tritare il prezzemolo e aggiungere insieme a tutti gli ingredienti. Spemere il succo degli agrumi e tenere da parte. Mischiare bene tutti gli ingredienti con le mani e formare delle palline. 
Per la cottura in forno:
a 180°- 200° in forno preriscaldato per circa 20 minuti. Dopo i primi 10 minuti irrorate le polpette con il succo degli agrumi e rimettete in forno.
Per la cottura in padella:
you heat oil and brown the meatballs turning them after 1 minute. Once browned, add the citrus juice and cook for 10 minutes.
Presenting with tangerine or orange powder obtained by drying of citrus peel and chop finely (in an airtight container will keep forever!)

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